Zutaten für Blue Elephant Thai Red Curry
- 1 tablespoon vegetable oil
- 3 tablespoons Blue Elephant Thai Red Curry Paste (adjust to taste)
- 1 can (400ml) full-fat coconut milk
- 180ml water
- 1 cup cubed pineapple
- ½ cup halved green grapes
- 1 cup halved cherry tomatoes
- 3-4 kaffir lime leaves (torn)
- Duck Breasts
- 2 tablespoons fish sauce
- 1 tablespoon sugar (or to taste)
- Chili
- a handful of fresh basil leaves
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Zubereitung von Blue Elephant Thai Red Curry
- Heat 1 tablespoon of vegetable oil in a medium-sized saucepan over medium heat.
- Add 3 tablespoons of Blue Elephant Thai Red Curry Paste (adjust to taste; use less for a milder curry) and stir-fry for 1-2 minutes, or until fragrant.
- Reduce heat to low. Pour in 1 can (400ml) of full-fat coconut milk and 180ml of water. Stir to combine.
- Bring the mixture to a gentle simmer.
- Add 1 cup of cubed pineapple, ½ cup of halved green grapes, 1 cup of halved cherry tomatoes, 3-4 kaffir lime leaves (torn), and 200g of sliced roasted duck breast.
- Stir in 2 tablespoons of fish sauce and 1 tablespoon of sugar (or to taste).
- Simmer for 10-12 minutes, or until the duck is cooked through and the vegetables are tender.
- Garnish with 1-2 fresh red chilies (sliced) and a handful of fresh basil leaves.
- Serve hot with steamed basmati rice.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
54g
Fat
108g
Carbs
5g
